Nuts for chancesmom

craftyrnDecember 30, 2013

Sorry this is late , Janet-- here's 2 I use most--the rosemary one I love in salads but the other one goes over better for just munchies for a crowd,
Have a good party !

Diane's Home Cookin Chapter: Snacks

Rosemary Spiced Nuts
Yields 5 cups
1/4 pound each peeled peanuts, cashews, brazil nuts, hazelnuts,
pecans, and whole unpeeled almonds or 1 pounds unsalted, assorted
2 tablespoons coarsely chopped fresh rosemary
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon butter, melted
. 1. Preheat the oven to 350 degrees F.

2. Toss the nuts in a large bowl to combine and spread them out on
a cookie sheet. Toast in the oven until they become light golden
brown, about 10 minutes.

3. In the large bowl, combine the rosemary, cayenne, brown sugar,
salt, and melted butter.

4. Thoroughly toss the warm toasted nuts with the spiced butter
and serve warm.
my Notes:
very good for salads tho I prefer using just walnuts or pecans

The Union Square Cafe Cookbook, Harpercollins, 1994

I've also used this one posted previously by fairegold
Diane's Home Cookin Chapter: Snacks

Spicy Bourbon Pecans
1/2 cup good bourbon
1 pound pecan halves
1 tablespoon corn oil
1 tablespoon worcestershire sauce
1/2 teaspoon angostura bitters
1/2 cup sugar
. Preheat oven to 350. 1) in small saucepan, simmer bouron over
medium heat until reduced by 1/4. Blanch pecans in boiling water
for 1 minute, then drain.

2) In large bowl, combine bourbon, oil, worcestershire, bitters,
sugar. Add hot pecans and toss well. Let stand for 10 minutes.

3) spread pecans in single layer on rimmed baking sheet. Bake for
30-40 minutes, turning every 10 minutes, or until they are crisp
and liquid has evaporated.

4) Transfer to large clean bowl and toss with spices (as follows),
about 1-1/2 teaspoon spices, 1/2 t. salt, 1/4 t. pepper.

Spices---Emeril's "Essence" (This makes a lot more than this
recipe needs, but I use it for a lot of other things. You can just
reduce the recipe proportionally, if you like) 2-1/2 T. paprika 2
T. salt 1 T. garlic powder 1 T. black pepper 1 T. onion powder 1
T. cayenne pepper 1 T. dried leaf oregano 1 T. dried thyme.

Store in airtight container.
posted by fairegold


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Thanks Diane but I don't think that was for me. So nice to "see" you again though!


    Bookmark   January 1, 2014 at 7:54PM
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